Andy Newman's richly nutted Chocolate Chip Cookies (recipe)

Andy Newman, partner in Cleveland's pHuel restaurants and its Asian sister, Phusion, likes to amp up the nutrients in his food. Chocolate chip cookies may not seem like the most likely place to do it, but Newman forges ahead, adding nuts and peanut butter to replace some of the fat, and whole wheat and oat flour to replace all-purpose.

Equipment note: In addition to a non-stick cookie sheet, parchment paper or silicone mat, you'll need a Size 40 cookie scoop, which has 1.75 tablespoon capacity, or about the size of a golf ball.

Grind nuts and grains: Place 1 cup sugar in food processor with walnuts. Blend until fine then add to large mixing bowl. Place remaining 1 cup sugar in food processor with pecans, blend until fine. Add to same large mixing bowl. Place oats in food processor and blend until fine crumbs. Add to same large mixing bowl, along with the whole-wheat flour and chocolate chips.

Blend: In a small mixing bowl, stir together molasses, peanut butter, baking soda, eggs, butter, salt and vanilla. Add to large mixing bowl.

Mix: Stir with gloved hands to blend and form into one ball. Do not over mix.